Is brown sugar healthier than white sugar? – ifood
Many choose brown sugar because it is considered less caloric and harmful than white sugar. But the reality is different: it can be even more harmful.
Lo Brown sugar for some years now it has been the choice towards which more and more consumers are moving. Whether it is the simple sachet at the bar in the coffee, or used in the kitchen, common thought maintains that it is healthier than the white one.
The latter has undergone a real process of demonization in recent years. It hurts, makes you fat, promotes the appearance of tumors. In reality, regarding this last statement, the Airc, Italian Association for Cancer Research, declares: “Epidemiological studies have not given convincing results on the association between sugar consumption and the development of cancer, with the exception of breast cancer.”
But we can’t completely eliminate sugar from our diet. First because it is naturally present in many foods, and second because it is still useful as it represents the fuel for our cells which burn it to obtain energy.
However, we can limit it, or choose the least harmful one. This is why many opt for cane. But is it the right choice?
Cane sugar: is it really healthier?
Brown sugar is the choice that many make thinking it is healthier than refined white sugar. But what is the difference between the two? White sugar is made in two ways: from sugar cane and sugar beet. Then it is refined and whitened. And the cane one? Maybe you don’t know it, but in the same way!
However, cane sugar, as the name suggests, is obtained from sugar cane (but not only). it is not bleached and retains traces of molasses, a syrup obtained from the processing of the product. This is what gives it its typical brown color. In short, they are the same thing from a chemical point of view but one is more refined than the other.
Brown sugar vs white sugar – ifood
How to choose
One of the differences between the two types of sugar, besides the color, is the sweetening power. In the cane one it is slightly lower, which is why it can therefore become even harmful. Since it is less sweet, we may be led to use more of it.
Finally, as the Airc portal claims: “There are therefore no differences (not even in terms of calories) between white sugar and brown or ‘whole’ sugar, in which there are simply some impurities that give the characteristic brownish colour”. Better anyway to limit .